Luncheon meat
Pork:500g
Corn Oil:(15g)1tablespoon
Sesame Oil:(10g)1/2tablespoon
Egg:1
Regular Soy Sauce:(15g)1tablespoon
Oyster sauce:(18g)1tablespoon
White pepper powder:(2g)1/4teaspoon
Thirteen-Spices:(2g)1/4teaspoon
Salt:(3g)1/4teaspoon+1/8teaspoon
Sugar:(15g)1/2tablespoon
Corn Starch:(60g)4tablespoon
All purpose flour:(10g)1tablespoon
Red yeast powder:(1g)1/8teaspoon
green onion and ginger water:
Green onions:20g
Ginger:10g
Water:(110g)1/3cup+2tablespoon
Add enough water to the pan to prevent it from drying out, turn the water to medium heat, steam for 35 minutes, let cool, cut into thin slices, freeze and store in the refrigerator, fry on both sides of the pan before serving again.
Tip.
1. The spices in the video can be increased or decreased according to personal taste, the flavor of scallion and ginger is not recommended too strong.
2. If you choose pure lean meat, chicken, beef, increase the amount of cooking oil by 20 grams.
3. It is recommended to use a glass container with cooking oil on the bottom and around, and if using a china bowl it is recommended to lay an oil paper on the bottom.